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Executive Chef
Responsibilities: Mediteranean culinary background a plus
- Run the kitchen. Full ownership of food quality, timing, and consistency across all dayparts (breakfast, lunch, dinner).
- Execute and maintain standards for charcoal-grilled kebabs, shawarma, kofta, meze, soups, traditional Mediterranean breakfast items, and house-made desserts (künefe, baklava).
- Manage food cost, inventory, and vendor ordering.
- Hire, train, and schedule kitchen staff.
- Coordinate catering and private dining (Amber Room) orders.
- Enforce health code, halal handling, and kitchen safety standards.
- Develop specials while staying true to the Mediterranean menu identity a plus
- Collaborate with ownership to develop and refine the menu — new dishes, pricing, portion sizing, and seasonal updates.
Benefits:
- Competitive Salary and potential bonus
- Paid time off and sick days
- Opportunity for advancement and growth
- Solid culture and work environment
- Chance to develop others
Requirements:
- 5+ years leading a high-volume kitchen.
- Strong knowledge of Mediterranean cooking, especially charcoal grilling and dough work.
- Must be available to work weekends and evenings.
JOB ID: 174642
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Michael Steffke